Filo Pie with Vegetable Filling

Ingredients

• 1 kg pumpkin flesh (e.g., muskmelon squash)
• 500 g spinach
• Salt
• 2 shallots
• 2 Garlic cloves
• olive oil
• 100 ml Vegetable broth
• 250 g feta cheese
• ground cumin
• 400 g filo dough
• 3 tbsp sesame seeds
• 1 tsp poppy seeds

Instructions

1. 1.

   Dice the pumpkin. Wash, trim and blanch the spinach in salted water for a short time; cool, drain, and roughly chop. Peel and finely dice the shallots and garlic, then sauté briefly in 2 tbsp hot oil. Add the pumpkin, cook briefly, then deglaze with broth. Simmer for about 5–10 minutes until the liquid has evaporated. Remove from heat and let cool slightly. Mix in cubed feta and spinach; season with salt, pepper, and cumin.

2. 2.

   Preheat the oven to 180 °C (fan). Grease a springform pan with oil.

3. 3.

   Lay approximately 300 g of filo dough over the pan, overlapping sheets and letting them hang over the edges. Brush each layer lightly with olive oil. Sprinkle the base with 2 tbsp sesame seeds. Spread the vegetable mixture evenly in the pan. Cover with the remaining filo dough, brushing again with oil. Fold the hanging edges over the top and brush with oil. Sprinkle with the remaining sesame and poppy seeds. Bake for about 45 minutes until golden brown; if it darkens too quickly, cover with foil.